Bbq Steak With Baby Potatoes And Grilled Veggies Recipes

GRILLED BABY POTATOES

Steps:

• Preheat. Preheat your grill to 425 degrees F for two-zone cooking.
• Season the potatoes. Slice all potatoes in half, lengthwise. Toss in the melted beef tallow and season on all sides with Beef Rub.
• Oil the grill. Oil the grates by dunking a folded-up paper towel into some cooking oil. Pinch the paper towel in a pair of tongs and wipe the oil onto the grill grates.
• Grill the potatoes. Place potatoes cut side down on the indirect heat side of the grill. Close the lid and cook for 10 minutes. Flip the potatoes skin side down on the grates, close the lid, and grill for an additional 10 minutes or until fork tender (around 210 degrees F internal temperature).
• Make the garlic butter. While the potatoes grill, prepare the garlic butter sauce. Combine all ingredients in a large bowl.
• Butter the potatoes. When the potatoes reach 210 degrees F, transfer them from the grill to the bowl and toss to coat in the butter.
• Finish grilling. Return the potatoes, cut side down, to the direct, high heat side of the grill, and cook for 2-3 minutes or until crisp and slightly charred.
• Enjoy. Remove the potatoes to your serving dish and drizzle with any remaining garlic butter sauce in the bowl. Serve immediately on the side of your favorite BBQ dish.

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER

Steps:

• Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
• Photograph by Justin Walker

GRILLED BABY VEGETABLES

Steps:

• Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.

BALSAMIC GRILLED BABY POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
• Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
• Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.